Pumpkin Coffee Cake
Saturday, 07 July 2007 09:54 | 
Written by Administrator | 
| 
| 
| Metric |
Ingredient | Imperial |
| 75 ml | shortening | 1/3 cup |
| 325 ml | brown sugar | 1 1/3 cup |
| 1 | egg | 1 |
| 250 ml | cooked or canned pumpkin | 1 cup |
| 425 ml | cake flour | 1 2/3 cup |
| 1 ml | baking powder | 1/4 tsp |
| 5 ml | baking soda | 1 tsp |
| 1 ml | salt | 1/4 tsp |
| 2 ml | cinnamon | 1/2 tsp |
| 2 ml | nutmeg | 1/2 tsp |
| 1 ml | ground cloves | 1/4 tsp |
| 75 ml | buttermilk | 1/3 cup |
| 1 | medium apple, peeled & chopped | 1 |
| 75 ml | walnuts or pecans, chopped | 1/3 cup |
| - | CREAM CHEESE ICING | - |
| 125 g | cream cheese | 4 oz |
| 75 ml | butter | 1/3 cup |
| 2 ml | almond extract | 1/2 tsp |
| 500 ml | icing sugar | 2 cup |
Cream together shortening and sugar. Beat in egg and pumpkin. Sift together dry ingredients and add to pumpkin mixture alternately
with buttermilk. Stir in chopped apple and nuts. Pat into a greased and floured tube cake pan. Bake in preheated 350 F (180 C) oven fo
r about 40 to 50 minutes. Invert and cool on rack. Ice with Cream Cheese Icing.
CREAM CHEESE ICING: Beat cream cheese and butter until creamy. Add almond extract and icing sugar. Beat until smooth.
Serves 8
| < Prev |
|---|
Last Updated (Sunday, 04 April 2010 05:45)